Clean and cut mutton pieces in cubes.
Heat a pressure cooker with 2 tablespoon oil and temper with cinnamon,bay leaves, cloves, black pepper corn and black cardamom.
When a nice aroma emits add chopped onions and saute until soft and pink in colour.
Add ginger -garlic paste and and saute for a minute.
Now add the mutton pieces and stir in high heat for 6-8 minutes.
Add turmeric powder, chilli powder, curry powder and garam masala powder and stir for few minutes.
Add salt mix well.
Now add chopped tomatoes and stir well to incorporate. Frying with tomatoes and masala for few minutes is very important to enhance the taste of the curry.
Add yoghurt or curd and give it a good mix.
Fry until oil separates from the gravy.
Now add 1&1/2 cup of hot water,close the lid and cook in medium low heat for 20 minutes or until meat cooks completely.
In the meantime clean and cut vegetables in cubes, also cut green chilli in big pieces.
When meat cooks completely, remove from heat and allow to release the vapour. Check the seasoning of the gravy. You can add salt in this stage if necessary.
At the time of serving heat non stick pan with cooking oil and add all the prepared vegetables.
Stir fry them in high heat for about 5 minutes.
Add chilli flakes and salt.
Mix and then add the prepared mutton curry. Add only that much quantity of meat is needed for serving. As jhalfrezi tastes best when you eat immediately after stir fry.
Continue to stir fry for 3-4 minutes by adding 1 teaspoon of soya sauce to enhance taste.
Remove from heat, transfer to a serving dish and serve immediately with fried rice or paratha or naan.
